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I made a Steak MSG better than REAL MSG, It's FIRE!
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- เผยแพร่เมื่อ 6 ก.ค. 2021
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If you know MSG you know it's one of the most amazing seasoning to use on many things, but at the same time it does have a bad reputation. Today I share with you a new seasoning I been working on that makes things taste better than MSG! It's all natural and you can make it home.
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* Homemade MSG Recipe *
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#Steak #Recipe #BBQ
MSG is monosodium glutamate - the key here is glutamate. What you’ve obtained by blending all the ingredients together to make homemade umami power is you have all 3 components of umami taste, namely: glutamate, inosinate, and guanylate. These three have a multiplicative effects on each other so when blending them together, you get another complex layer of flavor Maumau talked about.
Having a 1:1 ratio of inosinate to guanylate has 7 times perceived umami than msg.
Shazaam !
you do, in fact have a big brain
Big brain moment.
Thank you captain obvious
Doctor: do you Smoke?
Guga: yes i do
Doctor: what do you Smoke?
Guga: mostly brisket and ribs
lol, idk if this is original but it is funny.
Zwarte mensen
STOP TALKING ABOUT ME
@@jackbarnhart7394 highly doubtful
Smoke ribs every dayy~~
Guga: "Thanks Honey for sponsoring this video"
Me: "That's ok dear"
LOL same!
@@VBandit47 😂😂😂
when I say I kekked I mean I kekked
Ok. That reaction has me sold. I'm doing this.
Now all I need is a dehydrator, spice grinder, & grill.
@Jacob Williams Depends where he is from, it's not that expensive. Biggest problem would be him being in a rental where he's not allowed to use a charcoal grill.
My dehydrated cost me 60$ from WMF, spice grinder 20$ and grill 250$ from Weber.
You don’t need a dehydrator, just use your oven on the lowest setting. I used my coffee grinder and it works just fine!
don't forget the meat!
or buy pre-dried ingredients, those are probably more cost efficient than leaving your oven on for several hours (at least for europeans with insanely high electricity costs)
@@drizzle1482 maybe they have the meat
Not sure if you've ever seen it, but Trader Joes has an "umami seasoning blend" and its basically mushroom powder as it contains no added MSG. Would love to see you do a video where you compared it to MSG as well as your homemade "MSG". That would be sweet.
Great video as usual, Guga!
the mushroom powder naturally contains MSG, like all the foods he blended together in the video
@@ResasRandomStuff Yes that is correct. Technically the mushrooms have naturally occurring MSG, but there is no added MSG. Monosodium Glutamate is not listed on the ingredients so even though there "is" MSG in the umami seasoning there also isn't.. if that makes sense lol.
@@jokerproduction so say "no added msg" saying no msg is a lie.
@@jokerproduction same with yeast extract. this stuff naturally contains a ton of MSG too
my GF buys that alllll the time we just found that after she started working there i put it on a ton of food
The last steak was labeled "That bussin bussin"
Lol...I see Guga has been Influenced by Angel.
Angel probably edited the video, that high 5 count screamed making fun of your uncle lol
Either that or Angel edited it lol, that's super funny
@@devasahayam and the extra animation for "The guga steak"
That’s funny asf 😂😂😂😂😂😂
@@jbdl82 I bet Angel is so mad that he have to watch his uncle eat nice thing while editing the video and he always get the weird experiment.
Guga really is a pioneer when it comes to BBQ experiments.
He copied this concept from Chef Steps.
@@joepiscapo7695 that’s crazy bro
@@joepiscapo7695 ok
Annoying voice tho
They called the third steak “The BUSSIN BUSSIN” I’m rolling
Angel edited this video lmao
"you have everything you need at home"
*whips out a dehydrator*
Me: um....
you don't have an oven?
Microwave?
The alternative is your oven on the lowest possible setting (so something like 60 degrees Celsius).
Ovens at a low temp works
or the spice grinder
Use your oven at its lowest possible temperature setting. That will work out well. Open the door periodically, so the moisture can escape.
I know Guga is generally very animated, but this reaction was basically like a guy winning the lottery :)
The good thing is not only that makes things taste better than regular MSG, but also the fact that is safer you know for sure from where this elements for the MSG has come from, a total win.
i think it's because the editing is different. maybe they hired someone, or switched it up a bit.
He could sell it
hey Guga! i've got a video suggestion.
do an experiment with your taste testers with steaks as per usual. the catch is that the steaks are exactly the same price, but you tell your testers that they are of different prices, some high, some low. i'm really curious to see if there will be some sort of "placebo effect" that will happen based on how they view the steaks according to their "different price ranges".
day 1
He won't do it
Angel would be able to tell that there's no difference instantly imo
I support this
@@invictusonline not necessarily. This experiment was done with so-called "wine experts" and they couldn't tell the difference between red wine and white wine dyed red, they were also told that one wine was expensive and one was cheap, and their brains reacted to that but they were actually the same wine in different bottles. Placebo is no joke
@@TheSaxAppeal all of this is true, but Angel has consistently chosen the experiment steaks vs. the control and even describe the differences without knowing the experiment. I think he would likely say "this is the same" and kind of shrug
anchovies and msg are like a cooking cheat codes. A sprinkle of msg + some fish sauce can add so much flavor.
A simple korean dashi broth is also an amazing base for like anything. Literally just need to throw dried anchovies, dashi kombu, and dried shitakes into a pot and simmer it for a while. Easy as hell. Can use it for udon soup, to cook rice, base for a stir fry sauce, etc. I always have it in my fridge pretty much.
Everything Guga makes is fire
Good sir, it's you again.
You're everywhere lol.
I wonder how's your day going?
Ps. I came here after seagull video.
What is life
Faya🔥
@@sirvajraputr445 He leaves comments on everything to advertise his channel lol... He probably doesn't even watch half of the videos 😂😂
wat if he makes water
There is a reason that onions, mushrooms, tomato paste, and garlic are essential ingredients for stews, braised meats and gravies. Also, one mashed anchovy makes every vegetable dish better and is the secret ingredient in a good vegetable marinade for grilled veggies! And don't forget BACON, many cured meats have natural msg.
It’s interesting that you mention that because staples in the kitchen like onions garlic tomato are used so frequently in various dishes yet I’ve never seriously considered why they are so prevalent over other ingredients. I might try to find more foods with natural msg now.
Just a regular Spaghetti Pasta (tomato sauce, onion, garlic) with some mince and a split of parmeggiano on top. MSG combo.
@@TheMrBig8 I didn't say vegetarian marinade, I am referring to a marinade for vegetables.
@@TheMrBig8 reading comprehension is hard, MIRITE?
I love how Guga uses Phrases incorrectly so confidently like "You can't get your fingers around it can you" haha he does it his way like everything. Love Guga and fam
It's a doggy dog world out there, isn't that right mamao?
And how Guga interchanges in and on.
"talkin about that.." instead of "speaking of.."
Lots of english majors here!
That's that Guga Charm! 😆
I tried this at home after I saw your video and it is absolutely fantastic! I did make one slight tweak though, I grated cured egg yolks and mixed it into the seasoning for even more msg goodness!
Uncle roger will be very proud and as the legend say “ MSG is salt on crack”
Salt, crack... Say no more. I'm in
@@manuele.itriagom.728 yessir
And guga MSG is MSG on crack
sees title: me: neat. uncle roger: haiya nothing is better than real msg.
Not msg so weak.
Guga: bone marrow is the butter from the gods
Uncle roger: MSG is the seasoning from the gods
all i can hear is "too much work, just buy from store"
Until I see your own video.about this. Talk is talk, don't know till you try it. Let me see
Uncle Roger actually like tmr more
Just tried this and OH MY LORD. Did 3 similar sized burgers, all with s&p. Added msg to one and definitely tastes much more savory than the control. But the msg mixer just sets it off to a whole new level. Thanks for the video. I got 16oz of this stuff now to enhance all kinds of dishes. Guga for the win 🏆
Gotta say Guga, I always thought that reverse sear in the oven and butter basting was the way to go for making my steaks, but when my brother and I bought a 2 inch tomahawk on a whim, I tried the charcoal reverse sear and it was by far the best thing I've tried in a long time. Thank you for your content you are the steak KING!
Guga getting happy over the last steak made him sound like a crazed scientist
I know right, it had that "IT"S ALIVE!" energy to it lol
Hey Guga. An interesting note about the MSG extract that you made. I think the main reason it tasted better was because it came from things that were made up of cells, like onions, anchovies, seaweed etc. and it would have also had DNA and RNA in. When it is cooked, the DNA/RNA can break down into nucleotides which are much stronger flavour enhancers then MSG is. The main ones are called sodium guanylate, and sodium inosinate.
Doritos use a mixture of salt, MSG, sodium guanylate and sodium inosinate to get that extreme umami flavour. A combination of these nucleotide salts and MSG has 4x flavour enhancing power compared to MSG alone.
.
There's an anime called Shokugeki no Soma (in the US Food Wars), and there's a specialist on molecular gastronomy (basically cooking science) that mentioned in a competition that her dish had a lot glutamic acid and iosinic acid coming from the ingredients she used like tomatoes, nori, etc., that made me search for it, and I found all you said in your comment about the nucleotides. I was about to comment the same, so better I read before posting the same thing.
*Y E S*
So "MSG on crack" is really an apt name for the homemade MSG then 🤣
lol
Honestly I love the way I’ve seen Guga’s channel grow ☺️ he deserves all of it!!
When you take a break from meat and then come back with Guga videos, it's actually euphoric.
Holy crap. I just emailed Guga about this EXACT idea a couple weeks ago! (proof below)
What's up checkmark?
Damn, Baker! hope you're doing well man.
Used to watch your tutorials yeeaars ago!
wow your last video is a year ago , your fans must have missed you
Nice idea m8!
Sup dude :)
Hey Guga. Just a correction, although those tiny, crunchy crystals in Parmigiano-Reggiano do contain some glutamic acid, it's mostly tyrosine, with smaller amounts of leucine, and other amino acids that make up the bullk of the crystals.
Monosodium glutamate is the sodium salt of glutamic acid(aka glutamate). Glutamic acid is an amino acid and found in large amounts in anything containing protein. Anything with free amino acids in, and salt will invariably contain at least some MSG. So people who have reservations about eating it just makes no sense.
Although I will concede that a tiny minority of people do have some kind of sensitivity to it. But, it's incredibly rare.
EDIT: MSG sensitivity symptoms only occur if certain people eat massive amounts of pure MSG on an empty stomach. This reaction has not been found in MSG, at any dosage, when it's consumed with food.
he claimed to "extract" the MSG by literally drying and pulverizing raw ingredients. i don't think he cares much about the science but instead the taste
@@Draconic_Aura I guess so. But, it would be nice if he delved into the science a bit though. Like it would have been pretty cool if he explained the reason why the "MSG extract" tasted better was because it had lots of glutamic acid in, as well as ribonucleotides from the DNA/RNA in the cells which broke down when being cooked, and which have a much stronger flavour enhancing effect than MSG alone.
You shouldn't concede that there are people who are sensitive to msg, because there provably aren't
@@DimT670 I got this from wikipedia, it's from the Food Standards Australia/New Zealand technical report on MSG consumption.
_"There is no convincing evidence that MSG is a significant factor in causing systemic reactions resulting in severe illness or mortality. The studies conducted to date on Chinese restaurant syndrome (CRS) have largely failed to demonstrate a causal association with MSG. _*_Symptoms resembling those of CRS may be provoked in a clinical setting in small numbers of individuals by the administration of large doses of MSG without food._*_ However, such effects are neither persistent nor serious and are likely to be attenuated when MSG is consumed with food. In terms of more serious adverse effects such as the triggering of bronchospasm in asthmatic individuals, the evidence does not indicate that MSG is a significant trigger factor"_
I read this before I made the other comment, basically, it says eating large amounts of MSG in the absense of food can cause symptoms similar to "Chinese restaurant syndrome" (racist af name btw) in a tiny minority of people. Adam Ragusea also made a video about MSG, saying the same thing. They didn't manage to find people in the study who had those symptoms when huge amounts of MSG were eaten with food.
@@Crowbars2 “Chinese restaurant” isn’t a race, bro.
Guga in the beginning was like: Okey guys, today we gonna boil a sausage and see how it tastes. Guga now be like: Yeah, I made my own spice and its amazing
I just replicated this recipe, the only difference is that I also threw red (mild) peppers 🌶 in the dehydrator and blended them in the mix; I love peppers 🤤.
This spice mix adds a quite interesting taste to the food; it's good but nothing spectacular like these two guy's reactions make it look.
You will get a very slight (almost insignificant) hint of fishy flavour; not too bad though. For that reason I think this spice would go much better with seafood, especially shrimp or scallops. Either way, if you end up trying it this mix will be a valuable addition to your spices repertoire.
You may need to bottle up that concoction and sell it in stores…
"Turn every steak into a Guga steak"
Also, try "Guga's rub!"
"Guga Fire" I'd buy a case
@@boombox05 that makes it sound like a spicy seasoning though. Would still buy.
@Every Single Average Day yeah because you could ship it worldwide. Would love to order it from germany!
Can you show us what you guys eat when your not recording?
For real
@@olivz9146 snacc with beef flavour easoning
Meat flavored rice
Salad plain
I don't even eat beef but i am so excited to see Guga geek out on steaks,one of my fav channels on YT
This was great. Gave me new ideas of what to do with a dehydrator.
Now do: Dry aged Wagyu A5 and with this homemade MSG
No more Unami is possible than a5
You clearly never watch Guga video. He did Wagyu and Regular MSG and the umami flavor is up to the roof.
I'm actually want this umami bomb spice mix and Wagyu experiment.
@@ExcelonTheFourthAvalonHeirs sadly I did watch that video, the reason why I ask for this is that I want to know if guga can push a5 to the max because he says his msg is better than the market one so why not?
@@junipher
I definitely agree with you. I disagree with the one below you.
"Any type of mushroom has msg in it"
My magic mushrooms that taste like dirt: "we dont do that here"
The boogz doesn't eat, he simply absorbs nutrients through his muscles, but yes magic shrooms tastes terrible
Boof it
No, it enhanced the dirt flavour
So what you had was dirt on crack
Don’t eat magic mushrooms my dude, make a nice flavourfull tea, not boiling water but around 80 degrees Celsius. Let it absorb the magic for about 20 minutes combined with a flavour of choice. Sip and enjoy
I read that in Black Panthers voice
I gotta try this.
I had a feeling it would taste pretty amazing with all those good ingredients. Nice!
The editing in this video was on point 😂 love it. Also, I'll officially be referring to the six-th taste "the Guga" 👌🏽
Guga's MSG.
Bottle and sell that stuff. I'd buy some.
Put it on the shelf right next to Guga's rub
If this is the holy grail of seasonings then he should and it will probably take off...
I'd try it. And not because i'm a fan of his work, but because it would (as he said) be the best of the best.
@@a2d And give a bit of Guga's rub to Guga's buns
Sign me up - I am sold!
Facts he should patent it
That was just absolutely cute when he just grabbed that last steak 🥩 Gouda ought to sell this new spice concoction of his. I would love to try it but I really don't have the inclination to dehydrate all those different things let alone get all the equipment for it.
Just use the oven, set it on the lowest temperature, and open it sometimes to let moisture out
A dehydrator is like 40 bucks.
I once dehydrated some chopped habenero peppers the lazy slow way by putting them on top of my toaster oven. After about 2 weeks, I had dried habanero chips that spice up anything. The dehydrater is safer and faster because you need to prevent mold and spoiling. But any dry clean warm heated place will do. Oven on low is good too. Or heck, string em up in front of a heater vent.
Buy pre-dried ingredients or get a friend who has a dehydrator
I made this man's Naruto Ramen, 2 days of work for a bomb dinner, what a great time. What makes Guga great is, he loves food! He loves playing with flavors and is not afraid to try anything, even if it bombs, which is very rare. I love this channel, will be making this MSG for sure. Thanks!
My wife just brought home a wagyu steak (it's so rick we share one steak), and I am going to surprise her and my 8 year old son with this MSG addition. We do not eat steak so often (twice a month), but when we do we go all out and purchase wagyu. It's incredible! The first time we tried wagyu a couple of years ago we couldn't believe it, and we were ruined for anything choice or prime for the rest of our lives. We NEVER eat steak in restaurants anymore because compared to wagyu at home, it's always a disappointment (Sorry Ruth Chris, etc, etc..). I have all the ingredients for your home made SMG in the dehydrator as I type this and within two days I will spring this test on my family. I can't wait! Guga, you have made me a great cook over the past couple of years and while I think of myself as an armature, one visit to a restaurant confirms with my family that I am a top notch professional cook! THANKS TO YOU GUGA!!!!
That's the reason why mushroom is always delicious when you cook it even with only salt
Guga: Best part is you have all this stuff at home
Also Guga: Just gotta throw them in the dehydrator
That bussin bussin “HOMEMADE MSG”
Had me dying😂
Great idea! Think I’ll try that! Thanks for a great tip!
“Thanks honey for sponsoring this video.”
I’m not the only one who answered “No problem, G”, right?
hahaahaha
You're damn right he is thanking your sweet cheeks.
As long as it's not some scammy mobile game, I'm fine with the sponsors.
I don’t believe Guga when he says, “it’s dryer than the Sahara desert.”
Okay, drier than a WASP's sarcasm.
(Not the bug, the stuffy white person type of WASP [White Anglo-Saxon Protestant]).
@@canaisyoung3601 Uhhh ok?
@@canaisyoung3601 WTF are you on about, weirdo
@@canaisyoung3601 i-
drier than ben shapiro's wife
This is a really cool experiment!!!
And you can probably use the powdered ingredients mix and matched for different delicious dishes!
This is perhaps the best video I have ever seen. Informative, performative, intellectual, return to classic flavour staples, info-mertial. I mean, I got to buy a table-top low-temp thingamajing that you used.
Is it time sensitive, or can I use store bought dehydrated ingredients?
Since it is now a mission of mine to recreate this test.
"this is what I was left with" vs "and this is what it looks like", who will win?
"the only thing left to do" wins
Guga's excitement about his homemade MSG made my day.
His energy is contagious 😅
Good job Guga, nice research!
I absolutely love all your beef recipes and experiments!!! I would really like to see more grilled chicken breast recipes to change things up. I think your the only guy able to transform a boring chicken beast into something juicy and mouth watering like all your steaks.
I wonder how many open bags of charcoal he has from opening a new bag every video.
He uses the same clip....
Uncle Roger is gonna lose his mind when he sees this 😂
I swear
Yeeees uncle Roger, hope he checks this 🤭
Haaaaaaiijjjaaaaaaaaa
Awesome information cant wait to try
Great video as usual!! Seeing your homemade msg on veggies is a awesome idea but also seeing your epic smash burgers with homemade msg would be the cherry on top🍴🍴👍👍😋😋😋. Make that a video PLEASE!!!!!!!
I want a food dehydrator so much. I'd make my own tomato paste out of my heirloom tomatoes and then turn that into tomato powder and use it to spice everything.
Guga, I’ve noticed that when grilling, we tend to sear first before moving to indirect heat to cook internally, but when using sous vide, we use the bath to cook internally before searing the outside. What would be the difference in the end result of the steak if you were to sear the steak first, then give a sous vide dip? Obrigado
The thing about sous vide is that all the juices are trapped with the steak in the bag, so if you put in the bag a seared steak, all the juices will make the crust soggy.
Man your videos are the best I been following you for ever I was the one asking for you to make a catch clean and cook. God bless you and your family from Brownsville tx Juan Carlos Lopez
@gugafoods I really appreciate your videos I'm learning a great deal about seasoning and cooking, and your presentation of everything is always great, very high quality work thank you so much for what you do!
Your editor can't ever be paid enough. The production value of your videos is just as good as the content guys you are great.
except for the awful cutesy inserts and cartoon sound effects
Guga: Everything in our daily life has MSG naturally
Western people: Starts starving
Considering the obesity rate in America, this might be a good thing.
Its actually one of the reasons I dont use msg ill always have sautéed things hugh in msg naturally
@@Deleted_Alt Not really. The obesity problem has a lot of factors to it. And starving actually makes people fatter in the long run, once they start eating again.
@@DoremiFasolatido1979 Yeah, such as not controlling your own apetite
@@yanlopez674 actually the obesity problem as such doesn't really exist (an average increase if 1 or 2 in bmi that pushes a precentage of the population into the bmi definition of obesity is not an obesity problem) and is a result of poverty bad city planing and lack of cheap available healthy food. It has basically nothing to do with individual behaviour most of the time, which is why you can pinpoint it based on social class income level city/neighbourhood etc
Pure genius. I’ve been actually talking to a group of people online about MSG all week and how it was demonized I’ve been doing a lot of research on it and you’re absolutely right but you took it further and made your own, that’s pure genius. 👏🏼👏🏼👏🏼👏🏼🙌🏼
No one:
Guga when he takes a bite of his food: *cooms*🤤
"Thanks Honey for making this possible. "
"You're welcome."
Guga should test his tasters. He should make three steaks exactly the same and see if they perceive a difference!
thats boring
The videos are fun. Everyone has different tastes. For example, to my tastes, he over seasons his steaks. I, very much, prefer seasoning only 1 side of a steak. Otherwise, my taste buds become overwhelmed with salt, and I can't possibly enjoy it. The point is that you have to try it yourself, but he's giving it his best and the points of view of the people around him. Even some of his failed experiments, in his book, might be worth trying to see if it's something you like. It's fun :D. But, essentially, taste is fairly subjective. I am, also, in the membrane on camp - when it comes to ribs. It doesn't mean that I don't learn and appreciate the things he does when it comes to cooking. It's amazing :D.
This is my favorite science channel.
Guga’a cinematography skills is unmatched though, I feel like even a movie director would be incredibly impressed by it
guga: thanks honey for sponging this video
me: oh guga don’t mention it☺️☺️🥰🥰🥰
"You already have everything at home"... I get in super excited and then he said: "I put everything into my dehydrator"... Why Guga? Why do you do this to us regular peasants?
a cheap dehydrator costs around 40$ and you can make beef jerky in it as well
They also sell air fryers that can dehydrate.
AKA an oven on its lowest setting.
@@Legidias but the dehydrator is more efficient in regards of energy usage
@@LeonardMilan True, but most people have an oven. Not that many have dehydrators. Having an option is more efficient than no option.
Thank you Guga - Great idea, Great presentation.
I’m buying a dehydrator right now holy hell that reaction is priceless, also can you do the steaks with the individual flavoured msg
I don't have a dehydrator so I am working on a budget version to test out:
1) Slice garlic and onion and dry in oven at its lowest setting on a cooking rack.
2) Grind garlic, onion, and konbu.
3) Grind bonito flakes as an easy alternative for anchovies. If you can't find bonito flakes, buy a premade dashi powder from your grocery store.
4) Combine in equal parts
I have no alternative for tomato yet, but I think this will work. I'll report back how it turns out.
there's tomato powder on amazon. definitely get some shitake mushroom powder to add to it too. i'm trying an easy version of it as well, seems like most things in this come in powder form.
Guga: You have everything you need at home!
Also Guga: So take out your dried sea weed.
Don't forget the dehydrator
@@idontknowwhattocallmychann3962 It's a good investment. Delicious dried fruit snacks like bananas can be easily made.
Edit: you can also just use your oven.
OMG Guga so happy there!!! That just made the video!
The little crystals you see in parmesan cheese and other aged cheeses is usually an amino acid called tyrosine. The other type of crystal you can find in cheese is calcium lactate. Also, while the mushrooms do contain glutamic acid, the primary reason why they boost umami is because they have free nucleotides.
That said, this seasoning powder looks absolutely incredible!
My mom still eats well done steak.
I've watched her cut a filet open RIGHT out of the oven to check if it's done....and then cook it more and be happy.
God love her...I'm trying :p
wow basic every day ingredients dried and ground up makes MSG
who would have thought. I've just sent my dad the link to this video and as a cheff I know he is always going to have it on hand
Love the new editing man
"You have all the ingredients to make this at home"
Oh nice, maybe I'll finally try a guga recipe
"Then I put it in my food dehydrator... and for that all you need is a spice grinder"
ah
Better tittle: I made a MSG Steak but without MSG, Uncle Roger approved?
But it has msg rofl. Its still msg just from.different sources
@@sunshui6114 it's like saying "I made lemonade without sugar" and then using honey or jolly ranchers to sweeten it.
@@polarknight5376 you mean Glucose, sugar isnt what makes honey-sweet but the high concentration of glucose in it. However MSG is MSG what guga did was just make an "unrefined" MSG, store bought MSG are refined ones made from purely seaweeds.
@@Spangeeplays glucose is literally a form of sugar. so yes, sugar is what makes honey sweet because glucose IS sugar.
@@sunshui6114 Right? Chemically its still the same compound, he's just concentrating it from different sources himself as opposed to the commercial MSG that is still derived from things that naturally produce it but it is done on a larger scale. He's doing all this work just to end up with the same basic result of more MSG
I would love to see you put all of these experiments together... high quality finishing salt, homemade MSG, pineapple tenderized... everything.
THE UBER STEAK.
and dry aged?
@@Maxxx1musP Dry Age then Sous Vide! I also want to see an experiment with Sous Vide THEN Dry Age...
Love that Guga reaction!
The extra editing was funny. The high five counter and that bussin bussin 😤😤
"thanks honey for sponsoring this video"
aww you're welcome sweetie
Could you pls change your name
*FACEPALMING HEAVILY*
I made this last week and it is 🔥🔥🔥🔥. Enhances the flavor so much. Definitely worth it!
@ Mike Ostrom. I’m making this as I write. Just turned on the dehydrator. I wasn’t sure of the quantities for each ingredient to use…so I eyeballed it from the video. What quantities did you use, and how much did each ingredient yield? Would appreciate your hindsight and recommendations since it was a positive experience for you. Thanks in advance.
@@mrscpare How is it coming up?
@@ROBSHOL Thank you for your enquiry and interest. It sure was ‘smelly’ as it was dehydrating. Dehydrated for 20 hours. You could really smell the mushrooms (portobello and shiitake) Also, think the anchovies offered their fragrant bouquet lol! I haven’t yet used it on steaks, but I made home made udon noodles and dashi soup early yesterday and could taste the enhancement in my broth. It was okay. I also tried it on my butter basted halibut, as well as the scalloped potatoes. On the halibut, fabulous. On the potatoes-there was a fishy taste, so I didn’t appreciate it there. I’m not sure what to make of it yet. I will use it sparingly but look forward to trying it on my steaks. I also made the chefsteps version, which roasts the veggies first, doesn’t use anchovies, and adds nutritional yeast. We’ll see how it fares. The verdict is still out. Let me know your thoughts if you make umami seasoning.
OK you convinced me. I’m gonna try that stuff. That’ll be a fun project to make
idk who did the editing for this video, but the editing during the tasting part was hilarious and this person needs to do it more often
I would like to see a prime 35 day dry aged, dry brined, smoked, and reverse seared steak with this seasoning on it that is then fried in beef tallow and served with the best compound butter. You could also do it with wagyu A5 and see if the best methods, seasonings, etc compliment one another to see if they create the ultimate steak.
Many steaks and used a lot of these methods. Guga has done a lot of these in his videos and each method has been better than the control.
@@cybermechid9181 You wouldn't have to fry it after reverse searing. I guess you could. It would just make a more pronounced crust. Dry brining is just putting salt on it. I dry brine and dry age.
@TH-cam Account Why not? Enlighten me.
@@cybermechid9181 I wouldn't think it would hurt the flavor if you fry it in beef tallow but the purpose would be to further the maillaird effect and develop the crust even further.
*Ok Guga, you convinced me, how much does it cost your homemade MSG? I don't have a dehydrator, you should start selling that thing right away...*
dehydrators are typically $50 and up
Just got a dehydrator not too long ago and I CANNOT WAIT to try this out.
I can't wait to see you use this on many other things
Uncle Roger: DO YO EVEN MSG?!
That steak be _BUSSIN_
Cringe
@@crickey2399 Not as cringe as posting a one word "cringe" reply in 2021. The year 2015 called and it wants its buzz word back.
@@jokerproduction The 10 years old's called and what their catchphrase back.
@@blooper_01 funny
@@blooper_01 Webster called and he wants you to spell check your sentence.
could you try your home made msg blend in other seasoning styles and sauces like souther bbq a asain origin seasoning stuff like that because it seems very versatile.
I made this but added black olives, nutritional yeast, black garlic, and sour kraut. Fricken amazing!
I'm getting a dehydrator ASAP!
Guga, you could sell this as a seasoning. 2 parts "Homeade MSG", 1 part MSG, 1 part salt. Would make a killer seasoning for the home cook.
Maybe a bit of testing to find the right ratio, so that ultimately we'd get, all in a single steak seasoning bottle, a dreamy perfect mix if his initial "default steak seasoning layer" (salt + pepper + garlic powder), already combined with his homemade MSG mix. I'd sure buy that!
Guga i love you so much! You're like the Grill Tío i never had! I feel like part of your family whenever I watch your videos. Thank you so much!
Guga we are making your MSG. whew!! we had to open the windows and close the door to the room with the dehydrator. the orders good but so strong. can not wait to grind, mix, and try on nice ribeyes.